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Sourdough Discard Naan Recipe

Sourdough Discard Naan Recipe

This Sourdough Discard Naan Recipe makes soft, chewy flatbreads with a subtle tang and rich garlic butter finish. A quick and delicious way to use up leftover sourdough starter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Bread
Cuisine: Indian-Inspired
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ½ cup sourdough starter discard
  • ¼ cup whole milk warmed slightly
  • 2 tbsp full-fat Greek yogurt or sour cream
  • 1 ½ cups all-purpose flour divided
  • ½ tsp baking powder
  • Pinch of salt
  • 1 tbsp melted butter
  • 1 tbsp minced garlic optional, for garlic naan

Method
 

  1. Mix Wet Ingredients
  2. In a large bowl, whisk together sourdough discard, warm milk, and yogurt until smooth.
  3. Form the Dough
  4. Stir in 1 cup flour, baking powder, and salt. Add more flour as needed (up to ½ cup) until a soft, slightly sticky dough forms.
  5. Rest the Dough
  6. Cover the bowl with a towel and let it rest for 20–30 minutes. This allows the flour to hydrate and the gluten to relax for easier rolling.
  7. Shape the Naan
  8. Divide the dough into 6 equal portions. Roll each piece into a ball, then flatten into an oval or circle about ¼-inch thick.
  9. Cook the Naan
  10. Heat a skillet or cast-iron pan over medium-high heat.
  11. Cook each naan for 1–2 minutes per side, until bubbles form and the surface is golden with charred spots.
  12. Brush with Garlic Butter
  13. Mix melted butter with minced garlic. Brush over hot naan right after cooking.
  14. Serve & Enjoy
  15. Serve warm with curries, stews, or use as a wrap or pizza base.

Notes

  • Active Time: ~15 minutes
  • Passive Time: ~15 minutes resting
  • The dough will be slightly sticky—dust with flour as needed when rolling.
  • A cast-iron skillet gives the best char and flavor.
  • For plain naan, skip the garlic butter and brush with just melted butter.